Potato Casserole II

Kid-Friendly - Tips

Easy and very kid-pleasing.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 7

Yield: 6 to 8 servings

Potato Casserole II

Ingredients

½ cup chopped onion

1 pint sour cream

1 (10.75 ounce) cancondensed cream of chicken soup

2 cups shredded Cheddar cheese

salt and pepper to taste

1 (2 pound) package frozen hash brown potatoes

thawed

2 cups crushed potato chips

½ cup melted butter

Sweet Simmered Pork Chops

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large mixing bowl combine onion sour cream soup cheese salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9x12 inch casserole dish. Sprinkle potato chips on top then drizzle with butter.

Step 3

Bake in preheated oven for 45 minutes to 1 hour until golden brown.

Nutritional Information

Potato Casserole II

Servings Per Recipe:7

Calories: 650.3

% Daily Value *

Protein: 15.4g 31%

Carbohydrates: 40.7g 13%

Dietary Fiber: 3g 12%

Sugars: 1.3g

Fat: 56.1g 86%

Saturated Fat: 29.9g 149%

Cholesterol: 101.2mg 34%

Vitamin A Iu: 1233.8IU 25%

Niacin Equivalents: 3.8mg 30%

Vitamin B6: 0.2mg 13%

Vitamin C: 16.8mg 28%

Folate: 32.2mcg 8%

Calcium: 335.5mg 34%

Iron: 2.1mg 12%

Magnesium: 34.5mg 12%

Potassium: 1103.1mg 31%

Sodium: 767.6mg 31%

Thiamin: 0.1mg 8%

Calories From Fat: 505

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.